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10.19.2009

Goulash With The Last Of The Farmers Markets Root Vegetables


Thanks for the support and positive vibes over the weekend. Unfortunately neither Beth or I placed amongst the 115 pies. Competition was it at it stiffest. Nevertheless I got to serve and sell my pies slices during the event , and both sold like hotcakes. The feedback was good from the public, so I'm calling my pies a winner. Beth and I concluded that they really wanted the more traditional pies, although the judging process seems weird to me. Oh well, onto the next thing.

A highlight of my day was tagging along to the Bucktown Farmers Market with Beth. I get organic delivery boxes and really don't have the time to make weekday Farmers Markets downtown during work hours. Green City Market in Lincoln Park just isn't convenient to get to on Saturdays with my schedule. I love Bucktown, a funky edgier neighborhood in Chicago full of great Boutiques and restaurants. The Bucktown Farmers market , while, small didn't disappoint. After getting bombarded for several signature and petition requests form local politicos, we made our way through. The root vegetables were so lovely, I wish I could have purchased it all. I settled on some wide and fat Cipolini onions, beautiful reddish baby carrots, celeriac root, miniature peppers, fingerling shaped sweet potatoes.and pretzel bread. The hues of nature were spellbinding and this market had a wonderful array of offerings.

I was thinking of roasting the Cipolini's in a balsamic glaze and making a tart with my puff pastry pie tarts. But Certain Someone was home and and an Autumn chill called for something more substantial. Immediately I thought of Hungarian Goulash. Both Certain Someone and I love Hungary, only we have never actually travelled there together. This summer he spent time there on business and brought me back precious bottles of Tokaj and foie grass. What we both noticed is authentic Goulash is more of a soup than stew with potatoes. Certain Someone and I are more inclined to a stew based dish with noodles. I decided to make Spazlte or little dumplings to add to our dish. I used my Culinaria Hungary book as guide. Goulash should never be thicken with flour. So I did not dredge my neat in flour before browning. Certain Someone mother uses a combination of pork and beef, I just used beef. So I guess it's not really authentic with the Spaeztle and no potatoes, but just as good.Long slow cooking and plenty of paprika and some tomato paste ensure a thickened stew.It's no wonder this simple dish created by herdsmen in a kettle has become an International favorite of all. It even tastes better the next day when the flavors meld more.


Goulash

* Note ,I used what I had on hand, Feel free to add other root vegetables like turnips, celery,or bell peppers, etc to this.

1-2 lbs beef cubes

2 large onions , cut into cubes, or whole peeled Cipolini's( about 4 )

2-3 cloves garlic

1 bunch baby carrots or 2-3 large carrots( peeled and cut into cubes, leave baby carrots whole)

1 cup mushrooms quartered

1/4 cup sweet paprika

salt and pepper

Vegetable Oil

1 can tomato paste

In a large Dutch Oven , brown the beef which was been wiped of moisture m in a few tablespoons of vegetable oil. Add the onions to the browning beef. Once the the meet and onions start to brown and caramelize, add the mushrooms, garlic, carrots. Cover with the 1/4 cup of Sweet Paprika, salt and pepper to taste. Add about 7-8 cups of water and bring to boil. Reduce heat and simmer covered for 1 hour. About halfway through check consistency and add the tomato paste. Cover and continue cooking. Remove from heat and let stand.

Spaetlze

1 3/4 cups flour ( 250 grams)
3 eggs beaten
2/3 cup water ( 1/8 liter)
salt
nutmeg
Water for boiling( approx 2 liters)
Boil your water in a pot.In a bowl place your flour. Add beaten egg,water, salt, and nutmeg. Mix thoroughly ( I used a whisk). Take a large holed colander and place a little mixture in at at time. With a rubber spatula or wooden spoon run the mixture back and forth across the hole until it drops in the boiling water. The spaetzle dumplings will rise to the top of the water when done. Remove with a slotted spoon. Toss with butter and season with salt and pepper to taste.

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17 comments:

TKTC said...

You're not kidding! I got to Holstein at 3pm and yours was already sold out! It sounded absolutely delicious though and was a really fun neighbohood event.

Rosa's Yummy Yums said...

What a lovely collection of root veggies! That goulash looks really appetizing!

Cheers,

Rosa

maybelle's mom said...

i think you were robbed. it sounded so good. and so does this goulash.

Paz said...

Perfect for the weather.

Paz

Michelle said...

WOW..the root veggies looks so good! I've not had Goulash in forever, probably since I was a kid. I know J. would love it too!

The Duo Dishes said...

Sorry the competition didn't pan out, but it's no doubt your entry was good. Next year!

Nina Timm said...

That goulash is perfect to celebrate a winner pie!!!!!You think like a winner, good on you!!!

tobias cooks! said...

Goulash reminds me of Austria...I miss Goulash.

Christina said...

I bet this would have been quite tasty thanks to the vegetables you used. Wish I could have tasted it! Spaetzle is great.

Good luck on the apple pie contest!

~~louise~~ said...

I sure am glad you and CS are getting to warm up with this delectable serving of Goulash and Spaetzle. A GREAT reminder of all that is important. Stay warm you two...

Your pies are always winners in my book, Courtney!!!

~~louise~~ said...

I can't believe I didn't think of this before. I must, must, must borrow this link to include on the post I did Nibbling my way to Count Dracula's Castle. Hungarian food and Transylvanian food are closely related. Thank you so much Courtney!!!

Peter M said...

This is ideal for Sunday cooking...a little aroma-foreplay with the Goulash simmering all afternoon.

Barbara said...

Recipes after my own heart! Root vegetables in goulash served with spaetzle! OMG!! In fact, I like to roast root veggies and eat them for dinner right out of the oven!

Núria said...

Mmmmmm your goulash takes me back to my last trip to Budapest :D. I remember we talked about it and you recomended me some hot spots. No trip this year, but I might cook some goulash too, it's pretty cold here these days. Thanks!

Jamie said...

Sorry about the compet but we know you must've been the best! And this goulash looks heavenly!

Lori Lynn said...

We made Goulash for a Wolfgang Puck Party almost 2 years ago, and I haven't made it since. That is too long. We loved it and the homemade spaetzle, and yours looks fabulous!
LL

Blog Princess G said...

I'm inspired by you to try spaeztle again. The first batch was good, the second a disaster. All your pictures and recipes continue to be so inspiring! :)